Crush the biscuits, add the cocoa and coffee and mix with the melted butter

NextSeparate the whites from the yolks. Keep the whites in the fridge and beat the yolks well.

Separate the whites from the yolks. Keep the whites in the fridge and beat the yolks well.

NextMelt the mascarpone with the milk in the microwave and, once melted, add the butter and melt it in the microwave too; it doesn't need to melt completely, as it will finish melting with the heat as you stir.

Melt the mascarpone with the milk in the microwave and, once melted, add the butter and melt it in the microwave too; it doesn't need to melt completely, as it will finish melting with the heat as you stir.

NextAdd the mascarpone mixture to the yolks with the cocoa and coffee, then add the sifted flour and cornflour.

Add the mascarpone mixture to the yolks with the cocoa and coffee, then add the sifted flour and cornflour.

NextWhisk the whites, adding the sugar in 3 additions. Mix a few spoonfuls well into the yolk mixture and fold in the rest gently. Pour into a 17 cm tin.

Whisk the whites, adding the sugar in 3 additions. Mix a few spoonfuls well into the yolk mixture and fold in the rest gently. Pour into a 17 cm tin.

NextBake for 20 min at 160° and 40 min at 140° in a tray of hot water.

Whip the cream

NextWhisk the coffee with the water and sugar to make dalgona coffee.

Whisk the coffee with the water and sugar to make dalgona coffee.

NextMix the cream with the dalgona coffee.

Mix the cream with the dalgona coffee.

NextCover the cheesecake once it's completely cold (I made the cheesecake the afternoon before and the cream in the morning)

Cover the cheesecake once it's completely cold (I made the cheesecake the afternoon before and the cream in the morning)

NextDecorate with dalgona coffee and a dusting of cocoa

Decorate with dalgona coffee and a dusting of cocoa